I tried a few American recipe to make Brownie Cookies, but I found them too sweet and the amount was not right for me. This is the recipe I made for myself. Cookies might be not sweet enough for you, but they are absolutely sweet for me. I use an Australian standard size baking tray and some cookies were stuck to each other today. I recommend to use a large tray.


12 Cookies


30g Butter *cut into small pieces
100g Dark Chocolate
1/4 cup Brown Sugar *firmly packed
1 pinch Salt
1/2 teaspoon Vanilla Extract
1 large Egg *whisked
50g (1/3 cup) Plain Flour
1 tablespoon Cocoa Powder
1/8 teaspoon Bi-Carb Soda
1/4 cup Dark Chocolate Chips *optional

  1. Place Butter, Dark Chocolate, Brown Sugar, Salt and Vanilla in a saucepan, melt over low heat, stirring frequently, and heat until Sugar completely dissolves. Transfer the mixture to a mixing bowl, set aside until slightly cooled.
  2. Add whisked Egg, you can use cold Egg, to the slightly cooled Chocolate mixture, and whisk well until smooth. Add Flour, Cocoa Powder and Bi-carb Soda, whisk until smooth. Add Chocolate Chips and use a spatula to combine. Leave the dough in the fridge until firm enough to make balls.
  3. Preheat oven to 180℃. Line a large baking tray with baking paper. *Note: My baking tray is 39cm x 27cm, and some cookies were stuck to each other today. See the photo below. Use a large tray.
  4. Spoon the dough into 12 balls and place on the prepared trays. *Note: You need plenty space between each balls. If necessary, use 2 trays OR bake in batches.
  5. Bake for 10 minutes and cool on the tray. When the cookies are hard enough, transfer to a wire rack and cool.